Pureed Vegetable Soup

This is the perfect base recipe for almost any pureed vegetable soup. It's healthy and delicious, and can be served as an elegant first course, a nurturing main course, or an on-the-go lunch at your desk.


  • 1/2 Large Sweet Onion
    Zucchini Soup

    Zucchini Soup

  • Nonstick Cooking Spray
  • 4 Cups Chicken or Vegetable Stock
  • 3-4 Cups Chopped Zucchini, Asparagus, Cauliflower, whatever vegetables you prefer. You can even mix them up!
  • Salt and Pepper
  • Poultry Seasoning (Experiment with other seasonings too!)
  • 10 Oz. Frozen Pureed Squash, Warm
  • 1 Cup Plain Soymilk


  1. Saute the onions in a large pot using nonstick cooking spray, until slightly soft. Add the chicken stock or broth, chopped veggies, and then salt and pepper to taste.
  2. Cook until veggies are soft.
  3. Working in two batches, transfer soup to a blender and puree until the mixture is smooth.
  4. Remove from the heat, and add the squash and soymilk.
  5. Season with more salt, pepper and poultry seasoning to taste.

Tip: I use poultry seasoning in my soup recipes because it's easy (thyme, sage, marjoram, rosemary, black pepper, and nutmeg). But try separating this recipe into smaller batches and playing with your seasonings. If you come up anything interesting that you want to share, definitely post it below!

Recipe adapted from the book Naturally Thin, by Bethany Frankel.